Jalebi with Shrikhand

Ingredients

• 1 cup all-purpose flour
• 2 tbsp yogurt
• 1 cup sugar
• 1 cup water
• ¼ tsp saffron threads
• 2 tbsp pistachios
• 2 cup oil
• ¼ tsp baking soda

Instructions

1. 1

   In a bowl, mix 1 cup flour, 2 tbsp yogurt, and 0.25 tsp baking soda with enough water (about 0.5 cup) to make a thick, smooth batter. Let it rest for 20 minutes.

2. 2

   Meanwhile, make the syrup: in a saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil, then simmer until slightly sticky, about 5 minutes. Stir in 0.25 tsp saffron threads and keep warm.

3. 3

   For the shrikhand, hang 2 cups yogurt in a cheesecloth for 15 minutes to drain excess water. Then mix in 2 tbsp sugar and a pinch of saffron (from the syrup) until smooth and creamy.

4. 4

   Heat 2 cups oil in a deep pan over medium heat. Pour the batter into a squeeze bottle or piping bag with a small hole. Pipe spirals directly into the hot oil, frying until golden and crisp, about 1-2 minutes per side.

5. 5

   Remove the jalebi with a slotted spoon and immediately dip into the warm saffron syrup for 10 seconds. Place on a plate.

6. 6

   Serve the jalebi warm with a generous dollop of shrikhand on the side. Garnish with 2 tbsp chopped pistachios.

7. 7

   Enjoy immediately for the best texture contrast of crispy jalebi and creamy shrikhand.

Tools you’ll need

• Mixing bowl
• Saucepan
• Deep frying pan
• Squeeze bottle or piping bag
• Slotted spoon
• Cheesecloth

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